August 26, 2012

Green beans and tomatoes stew, from Taste of Beirut

My food writing career began in the kitchen of a Lebanese restaurant at the end of our block in Boston's South End neighborhood. The wife of the owner (who was also the chef) taught me to make this green beans and tomatoes stew, almost exactly like Joumanna's recipe on Taste of Beirut, and reading about it brings back wonderful memories. Vegan and gluten-free, this stew uses seasonal vegetables and lots of garlic, and it's perfect for Meatless Monday alongside a bowl of rice pilaf, as my friends at Cedars Restaurant used to serve it.